|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 7g||25%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chan Chan Yaki is a hot pot dish, which is a regional food of Japan's northern island, Hokkaido. Salmon and a variety of vegetables are cooked on a hot plate together and seasoned with miso based sauce.
- 4 salmon fillets
- 1 onion (thinly sliced)
- 1/2 carrot (cut into thin 1/2 inch width rectangles)
- 4 small green bell peppers (cored and cut into 1/2 inch width rectangles)
- 1/2 cabbage (about 1/2 lb, cut into 1 inch pieces)
- 1/2 pound bean sprouts
- 1 bunch enoki mushrooms (trimmed and cut in half lengthwise)
- 3 tablespoon miso
- 2 tablespoons mirin
- 1 tablespoon sake
- 1 teaspoon sugar
- salt to taste
- black pepper to taste
- Optional: butter
Mix miso, mirin, sake, and sugar in a bowl and set aside.
Season salmon with salt and pepper.
Heat vegetable oil in a large skillet or BBQ hot plate on medium heat.
Place salmon in the skillet.
Put onion, green bell pepper, and carrot around the salmon.
Put cabbage, bean sprouts, and enoki mushrooms over the salmon and other vegetables.
Cover and steam cook until vegetables are almost softened.
Turn down the heat to low, and place miso mixture over the ingredients.
Cover and steam cook until salmon is cooked through.
Put some butter on top if you would like.
Mix all the ingredients well with the sauce as you eat.